
Oven-Fried Crispy Fish Sticks with Mango-Lime Salsa
2
Point(s)
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A childhood freezer-aisle favorite gets an upgrade in this version that uses panko for the crunchy exterior and an ultra-hot oven to mimic deep-frying. Topped off with a refreshing fruit salsa, this fish makes a delicious lunch or light dinner.
Ingredients
Cooking spray
4 spray(s)
Whole wheat Panko breadcrumbs
1 cup(s)
Onion powder
¾ tsp
Egg(s)
2 item(s), large
Uncooked tilapia fillet(s)
1 pound(s), cut into 24 sticks (2 inches long and 3⁄4 inch wide)
Kosher salt
1 tsp, divided
Black pepper
⅛ tsp
Mango(es)
1 large, ripe, peeled, pitted, and finely chopped (about 1½ cups)
Fresh tomato(es)
1 medium, finely chopped (about 1 cup)
Cilantro
¼ cup(s), chopped
Fresh lime juice
1 Tbsp
Uncooked kale
8 cup(s), baby